Happy February! Can you believe we are already in February? Valentine’s Day is just around the corner and if you have been around here a long time you know my baking adventures started in February. It all started with a heart-shaped red velvet cake and every year I make a version. This year, this red velvet roll cake would be our dessert for Valentine’s Day. 

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Hello friends! Since Valentine’s Day is just around the corner, I thought I’d revisit the first cake I ever baked. Did you know that my baking journey started with a heart-shaped red velvet cake? If you’ve been around here for a while, you probably know this already. In an attempt to be romantic for Valentine’s Day for my then fiance, I baked a heart-shaped cake, in a friend’s kitchen as I had no baking equipment in mine. The result was a near disaster as you can see below but it will always be a reminder of why I started baking and sharing my baking online with friends like you. If you care to read about my start, find my first post here.

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I love baking, that’s no secret, so I don’t really need an excuse to make something delicious and decadent, but if you do, consider this an excuse to get busy baking. Now that the holidays are over, making sweet treats can tend to be put on the back burner until Valentine’s Day, which is why I put together this amazing round up of some of my favorite Red Velvet recipes. If you absolutely love all things Red Velvet, this post is for you. There’s a little something for everyone – even those considering portion control (mini bundt cakes anyone?) this year. Enjoy!

These Red Velvet Crinkle Cookies are a recent addition to the blog, but they are a delight. I don’t know anyone who wouldn’t love receiving a dozen of these as a gift.

My Peppermint Red Velvet Cupcakes are fantastic if your sweetheart loves mint and chocolate together. So good!

Red Velvet Donuts make the perfect Valentine’s Day breakfast addition and they are easy to make as well.

These awesome Mini Red Velvet Cheesecakes are one of my favorites. They’re great for portion control (bonus!), but so decadent you won’t feel deprived of dessert!

Another mini dessert, my Mini Red Velvet Bundt Cakes with Cream Cheese Frosting look great on a plate. Tiny but impressive, they make a great dessert to serve to guests.

This classic cupcake recipe, Red Velvet Cupcakes with White Chocolate Frosting would be perfect for a class party or after school snack on Valentine’s Day!

And finally, these Pink Velvet Cupcakes  are a great option for someone who wants something a little different, yet still festive and sweet.

The post Throwback Bites: Red Velvet Recipes appeared first on A Classic Twist.

Happy Monday friends!! Cookie season is upon us and I find myself playing catch up already. I had the vision of making all kinds of holiday cookies this year by now yet I’ve only gotten around to two. These gingerbread cookies from last week and now these red velvet crinkles cookies. Both classic holiday must haves so I am happy I started with them.

Especially these red velvet cookies. I’ve always wanted to make them since the rendition of my double chocolate crinkle cookies last year. The red velvet version is way better if you ask me. They are soft, cake-like vanilla cookies with hints of chocolate and that amazing  red velvet flavor.

These cookies will be perfect for cookie exchanges and edible holiday gifts. They are also fun to make with kids. They would love tossing the cookie dough in powdered sugar which could get messy but who cares about the mess when making memories right??

From one cookie lover to the next, these red velvet crinkles cookies should join your holiday cookie list. Even Elliott agrees!

In the meantime, I’m off to make more cookies before the season is gone. I’m looking for a good shortbread cookie dough recipe. Do you have any favorites? Leave me a link  below please.

Print

Yield: 2 dozen cookies

Red Velvet Crinkle Cookies

Prep Time 20 minutes

Cook Time 14 minutes

Total Time 34 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons red food coloring
• 1 teaspoon pure vanilla extract
• ¼ teaspoon baking soda
• 1 teaspoon vinegar (red wine or apple cider vinegar works too)
• ½ cup powdered sugar

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
2. In the bowl of a stand mixer or medium bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes on medium high speed. Mix in the eggs, one at a time, mixing each until just combined. Add in the red food coloring and vanilla extract. Beat until combined.
3. Slowly beat in the flour mixture until all the flour is incorporated. In a small bowl, place the baking soda and add the vinegar to it. It will bubble violently (a good sign of your baking soda’s age). Immediately add the mixture to the bowl and mix in the baking soda. Chill the cookie dough for at least 3 hours, or until easy to handle.
4. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Place the powdered sugar into a shallow small bowl.
5. Scoop out a tablespoon of dough and form into a ball. Toss the ball in the powdered sugar making sure it is covered completely. Place cookie balls on the prepared sheet, two inches apart.
6. Bake for 12-14 minutes, until edges are lightly browned. Remove from oven and let cool on sheet for one minute before transferring to a cooling rack.
7. Store leftovers in an airtight container.

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Happy December!! It is officially time to dust off your baking pans if you haven’t already. Take out the gingerbread cookie cutters, the reindeer antlers decorations for cupcakes, and the PEPPERMINT.

If you have been around Blahnik Baker for a recipe or two during the holidays, you know peppermint rules my holiday baking. From my classic peppermint mocha cupcake to this peppermint white chocolate creme brûlée, I always indulge in a decadent peppermint treat to get in the holiday spirit. And this year is no exception, these Ghirardelli Red Velvet Peppermint Bark cupcakes are perfect to ring in the holiday baking season.

‘Tis the Baking SEASON!

I don’t think it gets more exciting than baking in December. I usually have two or three whole days reserved for baking holiday treats. From decorating cookies with my niece to making my annual batch of peppermint marshmallows for holiday gifts, I look forward to baking days and why I am so excited to celebrate Ghirardelli’s Holiday Baking day on December 10th, to kick off the holiday season.

Saturday, Dec 10th is Baking Day, and to celebrate the day, I teamed up with Ghirardelli to give you a chance to win a Baking Day gift basket and my favorite kitchen tool, the KitchenAid Hand Mixer. But more on that later…let’s talk about these red velvet peppermint cupcakes.

In addition to five new recipes for Baking Day, Ghirardelli has a LOT of delicious chocolate recipes on their website. These red velvet peppermint bark ones caught my eye recently and I had to make them in preparation for the holidays. It is a great combination of moist fluffy cupcakes with hints of chocolate AND peppermint.

I decided to add peppermint extract to the cupcake batter for an added flavor and topped off with chopped peppermint bark. The seasonal Ghirardelli Peppermint Bark is one of my favorite stocking stuffers that I get from the hubs. These cupcakes were a hit and I will be remaking them this month for a few holiday parties.

Do you spend a whole day baking in the holiday season? If you do (and even if you don’t), make sure you join Ghirardelli and me on December 10th to celebrate Holiday Baking Day. To help make your baking day a sweet success, enter below for a chance to win a Baking Day gift basket and a KitchenAid Hand Mixer.

TO ENTER: Leave me a comment below with your favorite chocolate recipe for the holiday season. (Be sure to comment with an email you would like to be reached at if you win)

For more Ghirardelli Holiday Baking Day recipes, check out these 5 exclusive recipes created in partnership with Food52:

Soft Pumpkin Chocolate Chip Cookies 

Dark Chocolate Pecan Pie 

Silky Chocolate Truffles 

No Bake Dark Chocolate Almond Butter Bon Bons 

Chocolate Holiday Sables Cookies

HAPPY BAKING DAY!!!

Print

Yield: ~24 cupcakes

Peppermint Red Velvet Cupcakes

Decadent red velvet cupcakes topped with sweet peppermint icing.

Prep Time 30 minutes

Cook Time 14 minutes

Total Time 44 minutes

Ingredients

For the Cupcakes:

Toggle ingredient group

• 2 cups all-purpose flour
• 2 tablespoons Ghirardelli Unsweetened Cocoa
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 tablespoon red food coloring
• 1 cup buttermilk, at room temperature
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar

For the Cream Cheese Frosting:

Toggle ingredient group

• 2 8-ounces packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups sifted confectioners' sugar
• 1 teaspoon peppermint extract
• 2-3 tablespoons milk

Instructions

1. Preheat oven to 350 degrees. Line a regular muffin tin with cupcake liners.
2. In a medium bowl, sift flour, cocoa powder, and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time and mix well. Mix in the vanilla and peppermint extract and red food coloring. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture.
4. In a small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in the batter.
5. Divide the batter evenly into the prepared liners, filling about ⅔ full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from pan and let cool completely on wire racks.
6. In a large mixing bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, peppermint extract, and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined.
7. Frost cupcakes with buttercream. Top with peppermint crushed candies.

Notes

Recipe Adapted from Ghirardelli

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Happy Galentine’s Day ladies!! Yes, you fabulous lady reading this. These red velvet donuts were made in your honor and celebrating the amazingness that is you and your support of my little space on the internet. I am thank you for each and everyone of you 🙂

I am joining a few blogger gal pals in celebrating Galentine’s Day! Thank you Nancy and Courtney for hosting this party and reminding us to take a break and to celebrate and support all the wonderful women in our lives.

What’s Galentine’s Day? Some of you may have no idea so here’s Leslie Knope (Parks & Rec) to explain: “Oh, it’s only the best day of the year. Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It’s like Lilith Fair, without the angst. Plus frittatas.” Got it? It’s celebrating the wonderful women in our lives and also recognizing that we need to support each other.  All over brunch with these red velvet donuts.

Like most of my donut recipes on the blog, these babies are baked and are pretty much an excuse to eat cake for breakfast or brunch. With the classic red velvet flavor hiding some chocolate, who can say no to that first thing in the morning?

In the spirit of Galentine’s Day, I am taking this time to THANK all of you wonderful women in my life. Without you, I cannot be the daughter, sister, wife, mother or friend I am. I rely on your support, advice, friendship and love daily to make it through. You all know who you are and I appreciate you 🙂

Now, go make these donuts for your gal pals and be sure to let them know you are there for them.

Print

Yield: 8 donuts

Red Velvet Donuts

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 ¼ cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• ⅓ cup buttermilk
• 2 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons red food coloring
• ¼ teaspoon baking soda
• 2 teaspoons apple cider vinegar

For the glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 3 tablespoons milk

Instructions

Preheat oven to 375 degrees F. Lightly grease a doughnut pan with baking spray and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, cocoa powder and salt. In a measuring cup, whisk together wet ingredients; buttermilk, oil, egg, vanilla extract and food coloring.

Add the wet ingredients to the dry ingredients and mix until just combined. In a small bowl, combine the baking soda with vinegar and mix. It will bubble. Add this mixture to the batter and mix until combined. Do not over mix as you will have rubbery donuts. Using a small spoon, scoop batter into prepared donut pan, filling each about ⅔ full.

Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.

To make glaze, combine the powdered sugar and milk until runny. Spoon glaze over cooled donuts and let it set for 10-15 minutes. Decorate with sprinkles.

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• Caramel Cheesecake from That Skinny Chick Can Bake
• Hula Pie from Heather’s Dish
• Red Velvet Donuts from Blahnik Baker
• Strawberry Chocolate Chip Pancakes from NeighborFood
• Pecan Sticky Buns from The Cooking Actress
• Gin Lime Coconut Truffles from Food Lust People Love
• Red Velvet Chocolate Chip Cookies from Wallflour Girl
• Lavender Ice Cream from NinjaBaker
• Three Ingredient Valentine’s Day M&M Fudge from Big Bear’s Wife
• Smores Waffle Sticks from A Cookie Named Desire
• Cherry Chocolate Chip Cheesecake from Cookie Dough and Oven Mitt
• Chocolate Frosted Fudgy Brownies with Strawberries from Pineapple and Coconut
• Nutella Layer Cake from gotta get baked

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